Fruit couscous

1. Prepare the Broth:
- In a medium saucepan, combine 2 cups vegetable broth and 2 cups orange juice. Bring to a boil over medium heat.

2. Cook the Couscous:
- Once the liquid is boiling, stir in 2 tsp cinnamon, 1 tsp salt, and 2 cups couscous. Remove the saucepan from heat, cover with a lid, and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid.

3. Fluff the Couscous:
- After the couscous has absorbed the liquid, add 2 tbsp olive oil. Fluff the couscous with a fork to separate the grains.

4. Prepare the Dried Fruits:
- Meanwhile, chop 1/2 cup dried apricots and 1/2 cup dates into small pieces. In a large mixing bowl, combine the chopped apricots, dates, and 1/3 cup raisins.

5. Sauté the Shallots and Garlic:
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add the 6 thinly sliced shallots and sauté for about 5 minutes until they start to caramelize. Add 2 minced garlic cloves and cook for an additional 1 minute until fragrant.

6. Mix Everything Together:
- Add the sautéed shallots and garlic to the mixing bowl with the dried fruits. Stir in the fluffed couscous.
- Add 2 tbsp lemon zest, 1/4 cup lemon juice, and 1/2 cup chopped fresh coriander leaves to the bowl. Mix well to combine all the flavors.

7. Season and Serve:
- Season with 1 tsp black pepper and adjust salt to taste. Serve warm or at room temperature.